Bibliographic citations
Puma, G., (2019). Caracterización sensorial de hot-dog de pollo aplicando perfiles flash y ultra flash e identificación de atributos de aceptabilidad por consumidores [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4061
Puma, G., Caracterización sensorial de hot-dog de pollo aplicando perfiles flash y ultra flash e identificación de atributos de aceptabilidad por consumidores [Tesis]. : Universidad Nacional Agraria La Molina; 2019. https://hdl.handle.net/20.500.12996/4061
@mastersthesis{renati/1114570,
title = "Caracterización sensorial de hot-dog de pollo aplicando perfiles flash y ultra flash e identificación de atributos de aceptabilidad por consumidores",
author = "Puma Isuiza, Gustavo Gavino",
publisher = "Universidad Nacional Agraria La Molina",
year = "2019"
}
Two commercial hot-dog brands from the Lima market were sensorially characterized, and two formulations obtained by Kansei Engineering studies at the FIAL Food Pilot Plant - UNALM, using the Flash Profile and Napping techniques - Ultra Flash Profile, and the external map of preference was obtained. In the Flash Profile, the consumers generated and rated their own descriptors, which were processed with the Generalized Procrustes Analysis (GPA). In the Napping-UFP, the consumers positioned and described the hot-dog samples on an A3 sheet. The coordinates (x, y) of each sample and the descriptive terms were processed with the Multiple Factor Analysis (MFA). The similarity between both techniques was evaluated by means of the vector correlation coefficient (Rv), while the consumer data were evaluated by means of the external preference map technique to search for sensory characteristics that produce an increase in the satisfaction of the consumer. Additionally, the consumer texture profile of the hot-dog samples was carried out. The consensus index (Rc = 61,2%) and the superposition of the confidence ellipses for samples HD2.1 and HD2.2 showed that the panel generated consensus results; In addition, the Rv coefficient (0,93) indicated the high similarity between both techniques. The sensory attributes that influence consumer acceptability were identified using the Flash Profile technique (pink color, smell and taste of chicken sausage, fatty, chewy, juicy, spicy and salty) and Napping®-UFP (juicy, lumpy, chicken flavor, pink, porous, chewy, salty and greasy) evidencing that both methods generate rapid preference external maps for the search of sensory attributes that influence the hedonic responses of consumers. In addition, consumers were able to interpret and quantify the sensory descriptors related to the texture of the hot-dog through the texture profile of the consumer.
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